Measure the warmed water into a large bowl, whisk in the rye starter. Allow to sit for 5-10 minutes.

Make a well in the flour, pour all the water into the bowl and stir with a wooden spoon until all the flour is combined. Pay special attention to the bottom of the bowl.

Cover with plastic wrap – be sure to oil the underside so the dough will not stick when it reaches the top of the bowl.

Allow to double in size.

While the dough is rising, place the dried onions and caraway seeds into a small bowl and just cover then with hot water. We will fold these into the dough after they have been hydrated.

Sprinkle bread flour over the surface of the risen dough. Using a bowl scraper, scrape the dough onto a well floured surface. Pat the dough into a rectangle. Dust any sticky areas with flour as you work.

Spread some of the hydrated onions and caraway over the surface of the dough. Fold one side over 2/3’s of the way, then the other side 1/3 so the onions and seeds are now in two separate layers. Turn the dough 1/4 turn.

The dough will be very tender and soft so work quickly.

Roll or pat the dough into another rectangle and spread any remaining onions and seeds over the surface and fold again; repeating 4 times, dusting sticky spots as you work.

For a batard, roll the dough in to a rectangle once more. Roll the short side up into a tight roll.

Dust a pizza peel with fine ground cornmeal and place the rolled batard on the peel. Cover with either oiled plastic wrap or a flour dusted linen cloth.